Sour Cream Pumpkin Cheesecake
INGREDIENTS
Servings 8
2 teaspoons cinnamon
1 teaspoon salt
1½ teaspoons ground ginger
½ teaspoon ground nutmeg
1 teaspoon ground cardamom
¼ teaspoon ground cloves
16 ounces cream cheese, room temperature
¾ cup sugar
¼ cup milk
¾ cup pumpkin puree
2 eggs
2 tablespoons flour
1½ teaspoons vanilla extract
½ cup Daisy Sour Cream
30 gingersnaps, finely crushed
6 tablespoons butter, melted
PREPARATION
1. Preheat oven to 300°F/150°C.
2. Grease 9-inch springform pan. Mix crushed gingersnaps with butter. Press mixture into bottom of pan to form an even layer.
3. In a small bowl, mix salt, cinnamon, ginger, cardamom, nutmeg, and cloves. Set aside.
4. Using a hand mixer, mix together cream cheese and sugar in a large bowl until smooth. Mix in milk, pumpkin puree, and the homemade pumpkin spice until combined. Add eggs and mix until just combined. Add sour cream, vanilla, and flour and mix until fully combined and smooth. Pour the filling into the crust.
5. Bake for 50–55 minutes. Turn off oven, crack open oven door and let cheesecake cool entirely in the oven. Chill in refrigerator for at least 3 hours.
6. Once cheesecake is chilled, top with whipped cream. Enjoy!
